Crispy Paneer Samosa with Green ChutneyVeg

1

Heat oil in a pan. Add cumin seeds powder, finely chopped ginger, and green chillies.

2

Add black pepper powder, red chilli powder, garam masala, and chaat masala. Sauté briefly.

3

Add the grated paneer and salt. Mix everything well.

4

Finish by adding fresh chopped coriander leaves. Set the filling aside to cool down completely before stuffing.

1

In a mixing bowl, combine all-purpose flour (maida), carom seeds (ajwain), salt, and ghee (this ensures the crust is crispy).

2

Gradually add water and knead into a firm dough.

3

Cover and let the dough rest for 15-20 minutes.

1

In a blender, combine fresh coriander leaves, chopped ginger, green chillies, roasted cumin powder, salt, lemon juice, and water.

2

Blend until smooth.

1

Divide the dough into small portions and roll them out into oval shapes.

2

Cut the oval in half. Take one semi-circle, apply water to the straight edge, and fold it into a cone shape.

3

Fill the cone with the cooled paneer mixture. Apply water to the inner edges and seal the samosa tightly by pressing the edges together.

1

Heat oil for deep frying. Carefully slide the samosas into the oil.

2

Fry on low heat to ensure the pastry cooks through and stays crispy without getting overly dark.

3

Fry until they turn golden brown and crisp on all sides. Drain excess oil on a paper towel.